This turned out really well for me. I made it as written, no alterations are required! Smooth, creamy, old fashioned chocolate pie. The recipe is very similar to my grandmother's wartime chocolate pie. Ingredients weren't fancy, nor were they squandered. My pie filling was set 2 hours out of the oven, at room temperature. (Yes, I couldn't wait to test it! The rest was eaten chilled.) The crust was still warm when I poured in the filling, and I did not have runny filling.

Very tasty! I used fresh basil and added some freshly ground black pepper. There was a bit of liquid left in the pan (delicious liquid!), but it was nothing that a piece of garlic bread couldn't soak up!

My cupcakes are moist, tender, and tasty. My only issue is that they look more like pink devil's food, rather than red velvet, and I had cut the cocoa to 1/4 cup. I would make this again, but reduce the cocoa to a tablespoon or two, and increase the red colouring.

Love these! They are both crispy and chewy. They are very sweet. For my own tastes, I would use a little less chocolate chips next time. I made 27 cookies, baked for 9 minutes. I will make these again.

A good cookie. Best within a couple hours of baking, while the chocolate is still melty. I also increased the peanut butter to 3/4 cup. Even then, the peanut flavour is not strong. I chilled the dough, and I only baked them for 8 minutes, for a softer cookie.

These are like little peanut butter bombs! Great for peanut butter lovers, like me. I also froze the peanut butter cups. They melt a minute or two after you push them into the hot cookie. In order to get 40 equal-sized cookies, after mixing the dough I flattened it into a rectangle (about 8x10"), wrapped the dough in plastic wrap to chill for an hour or so, then used a knife to divide into 40 squares, and rolled each square between my palms to make balls.

Very good spice combination. I did double the spices, as other people did, which is why I gave this only 4 stars. It is spicy with double the seasonings, which we like. If you don't like a lot of heat, do not double the black pepper.

Love this cookie. My mum used to make them when I was a kid.
I made 43 cookies with this recipe, and baked them for 8-9 minutes.
I used red currant jelly and apple jelly. I made the indents with an 1/8 teaspoon measuring spoon, and filled the cookies with about that much jelly.
If you get cracks when making the indents, smooth them out with your fingers. If you don't, your jelly might make a lava flow out onto the pan!